Banana Bread Brownies Recipe

I have a habit of buying bananas with very good intentions. I put them in the fruit bowl thinking I will eat one every morning, and somehow a few days later I am staring at bananas covered in brown spots wondering how that happened so fast.

When that happens, I usually want something better than plain banana bread. I still want the soft banana flavor, but I also want chocolate. That is how I ended up making these banana bread brownies, and honestly, I was surprised by how well the two batters worked together.

I get a fudgy chocolate brownie layer mixed with little pockets of sweet banana bread. The top gets those pretty swirled patches, and the chocolate chips give me an extra bit of chocolate in every few bites.

I also like that I do not have to make two completely separate recipes. I make one simple buttery base, divide it, then turn half into banana batter and half into chocolate brownie batter. It saves me a little time and, more importantly, gives me fewer bowls to wash afterward.

Ingredients I Used for the Recipe

I keep the ingredient list pretty simple here. Most of what I need is already in my baking cabinet, which is one reason I reach for this recipe when I have ripe bananas sitting around.

• 3/4 cup unsalted butter: I use melted butter for a rich texture and plenty of buttery flavor.
• 1 cup granulated sugar: I use this for the main sweetness in the brownie base.
• 1/2 cup brown sugar: I like the deeper sweetness brown sugar brings, especially with the bananas.
• 3 large eggs: I use the eggs to hold everything together and help give the finished brownies that slightly shiny top.
• 2 teaspoons vanilla extract: I add vanilla because it rounds out both the chocolate and banana flavors.
• 3/4 cup all-purpose flour: I use regular all-purpose flour to give the brownies enough structure without making them heavy.
• 1/2 teaspoon salt: I always add salt to sweet baked goods because it keeps the flavor from tasting flat.
• 1 cup over-ripe mashed bananas, about 2 medium bananas: I prefer bananas with plenty of brown spots because they are naturally sweeter and mash easily.
• 1/2 teaspoon baking powder: I mix this into the banana portion to give the banana bread batter a little lift.
• 1/2 cup unsweetened cocoa powder: I use cocoa powder to turn half of the base into the chocolate brownie batter.
• 3/4 cup semisweet chocolate chips: I stir most of these into the brownie batter for extra chocolate flavor.
• 2 tablespoons semisweet chocolate chips: I scatter these over the top before baking because I never regret adding a few more chocolate chips.

How to Make Banana Bread Brownies

I use a 9-inch square baking pan for these. I also line it with parchment paper, leaving enough hanging over the sides that I can lift the whole slab out once it has cooled. I learned the hard way that trying to cut brownies directly from the pan can turn into a sticky mess.

Step 1 – Get the Oven and Pan Ready

I start by heating my oven to 350 degrees F. Then I line a 9 x 9 x 2-inch square baking pan with parchment paper.

I like to leave some parchment extending over two sides. It gives me little handles later, which makes lifting the cooled brownies out much easier.

Step 2 – Make the Buttery Base

I put the melted unsalted butter, granulated sugar, and brown sugar into a large bowl. I whisk them together until everything looks evenly mixed.

Then I add the eggs and vanilla extract. I whisk this mixture well instead of giving it just a few quick stirs. I used to rush this part, but I noticed that taking a little extra time here helps me get a nicer, slightly crackly top on the brownies.

I stir in the flour and salt next. I stop mixing as soon as I no longer see dry flour. I do not want to overwork the batter because I want the finished brownies to stay soft and fudgy.

Step 3 – Turn Half Into Banana Bread Batter

In a separate medium bowl, I mash my over-ripe bananas until they are mostly smooth. A few tiny banana pieces do not bother me at all, so I do not spend forever trying to make them perfectly smooth.

I sprinkle the baking powder over the mashed bananas and stir it in. Then I pour about half of my base batter into the banana mixture and stir until everything comes together.

This is my banana bread portion. I set it aside while I finish the chocolate half.

Step 4 – Make the Chocolate Brownie Batter

I take the remaining base batter and add the unsweetened cocoa powder and 3/4 cup semisweet chocolate chips.

I stir just until the cocoa is mixed through and the chocolate chips are evenly distributed. At this point, I usually have to remind myself not to eat a spoonful of the batter because the combination already smells really good.

Step 5 – Build the Swirl

I spoon about half of the brownie batter into my prepared pan. I do not try to spread it into a perfect layer because it is going to get covered anyway.

I pour all of the banana bread batter over the chocolate batter. Then I drop spoonfuls of the remaining brownie batter across the top.

This is where I have to resist going overboard. I take a knife and gently swirl the two batters together. A few passes are enough. If I keep swirling, I lose those distinct banana and chocolate sections and end up with one blended color.

Step 6 – Add the Chocolate Chips and Bake

I sprinkle the remaining 2 tablespoons of semisweet chocolate chips over the top. Then I put the pan into my 350 degree F oven.

I bake the brownies for about 40 to 45 minutes. I start checking around the 40-minute mark because ovens can be a little unpredictable, and I would rather check early than accidentally bake them too long.

I test the center with a toothpick. I am looking for a clean toothpick with just a few crumbs clinging to it. I do not wait for absolutely nothing to come off because that can mean I have gone a little too far.

Step 7 – Cool Before Cutting

This is the hardest part for me because the kitchen smells like chocolate and banana bread at the same time. Still, I let the brownies cool completely before slicing.

Once they are cool, I lift them out using the parchment paper and cut them into 16 squares. Cooling also makes the brownies much easier to handle, especially when I want clean pieces instead of warm pieces that collapse around the knife.

What I Like About the Banana and Chocolate Swirl

I originally worried that adding banana bread batter would make these brownies too cakey. That was probably my biggest concern the first time I made them. I wanted banana flavor, but I still wanted something that felt like a brownie.

Thankfully, the finished texture stays fairly dense and fudgy. The banana portion is softer and lighter, while the chocolate portion has that richer brownie quality I want.

I also really like how different every slice can look. One square might have a big chocolate swirl through the middle, while another might have more banana batter around the edges. I do not try to make them identical anymore. The slightly messy swirl is part of the fun.

For me, the banana flavor is sweetest when I use bananas that are genuinely over-ripe. I have tried using bananas that were only yellow with a couple tiny spots, and the result never tastes quite as good. When I see plenty of brown spots, I know they are ready for this.

The chocolate chips are worth keeping too. Cocoa powder gives me the main chocolate flavor, but the melted little pockets of semisweet chocolate make the brownies feel more indulgent.

Tips I Learned After Making Them

• Use really ripe bananas. I get the best banana flavor from bananas with brown spots all over the peel. They are sweeter and softer, which makes them easy to mash.
• Do not over-swirl. I learned that a few gentle knife movements are plenty. I want to see both batters after baking rather than turning everything into one uniform mixture.
• Line the pan. I consider parchment paper one of the easiest ways to make this recipe less annoying. It helps with removal and makes slicing much easier.
• Whisk the eggs well. I do not skip this step or rush through it. Good mixing here helps give me that shiny, crackly brownie-like surface.
• Watch the baking time. I check the brownies around 40 minutes. If I keep baking until the toothpick comes out completely dry, I can end up with a firmer brownie than I wanted.
• Try walnuts or pecans. I like chopped nuts when I want a little crunch. I can stir them into the banana portion or add them to the chocolate side.
• Use Dutch-process cocoa for a darker chocolate taste. I usually reach for regular unsweetened cocoa, but I like the deeper chocolate character when I use Dutch-process cocoa.
• Add peanut butter when I want something extra. I can dollop a few spoonfuls of peanut butter over the final brownie batter and gently swirl it in. It gives me that peanut butter, banana, and chocolate combination that is hard for me to resist.
• Do not cut them while they are piping hot. I know it is tempting, but waiting until they cool makes a big difference in how neatly I can slice them.
• Keep the chocolate chips on top. I have skipped the final sprinkle before, thinking there was already enough chocolate inside. I regretted that decision. Those little chips on top give the brownies a nicer finish.

How I Store and Serve Banana Bread Brownies

These brownies are one of those desserts that seem to disappear faster than I expect. I usually store any leftovers in an airtight container on the counter, where they stay moist and delicious for about 5 days.

If my kitchen is especially warm or I know I will not finish them quickly, I move them into the refrigerator. They can keep for a couple of days longer there, although I prefer the softer texture they have at room temperature.

I can also freeze the brownies when I have more leftovers than I know I will eat. I wrap them well and freeze them for about 2 to 3 months. When I want one, I let it thaw on the counter before serving.

I like these with coffee in the morning when I am feeling a little rebellious about dessert before noon. They also work as an easy afternoon treat or something I can put on a dessert plate without having to frost or decorate every piece.

If I want to make them feel more like a full dessert, I can warm a square slightly and serve it with a scoop of vanilla ice cream. When I am in a serious chocolate mood, I can add chocolate buttercream on top, although I usually prefer the brownies on their own because the banana swirl already gives them plenty going on.

Most of all, I like having this recipe around for those bananas I would otherwise forget about. I get to use them before they end up in the trash, and I get a pan of soft banana bread brownies with fudgy chocolate swirls in return. That feels like a pretty good deal to me.

Print Recipe

Banana Bread Brownies Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 90 hrs

Cooking Temp: 350  C Servings: 16 Estimated Cost: $ 10 Calories: 229

Best Season: Year-round

Description

I combine a buttery brownie base with ripe banana bread batter and cocoa for soft, fudgy banana bread brownies. I finish them with semisweet chocolate chips and a gentle swirl for a rich chocolate-banana dessert.

ingredients

Servings

• ³⁄₄ cup unsalted butter (melted)
• 1 cup granulated sugar
• ¹⁄₂ cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• ³⁄₄ cup all-purpose flour
• ¹⁄₂ teaspoon salt
• 1 cup over-ripe mashed bananas (about 2 medium bananas)
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ cup unsweetened cocoa powder
• ³⁄₄ cup semisweet chocolate chips (for the brownie batter)
• 2 tablespoons semisweet chocolate chips (for topping)

Instructions

1. Prepare the Oven and Pan

   I heat my oven to 350 degrees F. I line a 9 x 9 x 2-inch square baking pan with parchment paper, leaving some parchment hanging over two sides.
   The parchment overhang gives me handles for lifting the cooled brownies from the pan.

2. Make the Buttery Base

   I whisk the melted butter, granulated sugar, and brown sugar together in a large bowl until evenly combined. I add the eggs and vanilla and whisk well. I stir in the flour and salt just until no dry flour remains.
   I avoid overmixing so the finished brownies stay soft and fudgy.

3. Make the Banana Batter

   I mash the over-ripe bananas in a separate medium bowl until mostly smooth. I stir in the baking powder, then add about half of the base batter and mix until combined.
   A few small banana pieces are fine and add texture.

4. Make the Chocolate Batter

   I add the unsweetened cocoa powder and 3/4 cup semisweet chocolate chips to the remaining base batter. I stir just until the cocoa is fully incorporated and the chocolate chips are evenly distributed.
   I avoid overmixing the chocolate batter.

5. Build the Swirl

   I spoon about half of the brownie batter into the prepared pan. I pour all of the banana batter over it, then drop spoonfuls of the remaining brownie batter across the top. I gently swirl the batters together with a knife using only a few passes.
   I do not over-swirl because I want distinct banana and chocolate sections in the finished brownies.

6. Add Chocolate Chips and Bake

   I sprinkle the remaining 2 tablespoons of semisweet chocolate chips over the top. I bake at 350 degrees F for about 40 to 45 minutes, checking around 40 minutes.
   The center should be set with a few crumbs clinging to a toothpick. I do not wait for the toothpick to come out completely dry.

7. Cool and Slice

   I let the brownies cool completely in the pan. I lift them out using the parchment handles and cut them into 16 squares.
   Cooling helps the brownies hold their shape and makes clean slicing much easier.

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 229kcal

% Daily Value *

Total Fat 14.8 gg23%

Saturated Fat 8.9 gg45%

Trans Fat 0.5 gg

Cholesterol 61 mgmg21%

Sodium 157 mgmg7%

Potassium 170 mgmg5%

Total Carbohydrate 26.7 gg9%

Dietary Fiber 2.0 gg8%

Sugars 18.6 gg

Protein 3.0 gg6%

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Calcium 25 mg mg

Iron 1.4 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I get the best banana flavor from very ripe bananas with plenty of brown spots. I use parchment paper for easier removal and cleaner slicing, and I avoid over-swirl­ing so the banana and chocolate sections stay distinct. I can add chopped walnuts or pecans for crunch, or gently swirl peanut butter into the top for an extra flavor combination. I store leftovers in an airtight container at room temperature for about 5 days, refrigerate them if my kitchen is warm, or wrap and freeze them for 2 to 3 months. Nutrition values are estimated per serving and may vary by ingredients and brands.

Keywords: banana bread brownies, banana brownies, chocolate banana brownies, fudgy banana brownies, banana dessert, chocolate chip brownies